Mushroom And Water Chestnut Stuffing Recipes

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STOVE TOP CHESTNUT STUFFING



Stove Top Chestnut Stuffing image

I grew up eating my aunt's chestnut stuffing every Thanksgiving. I couldn't find a recipe that came out like hers so I created my own using StoveTop stuffing mix. You can roast and peel your own chestnuts or, they can be purchased already roasted and peeled at many oriental markets or in a jar at some supermarkets.

Provided by Sandyg61

Categories     Low Protein

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1 (6 ounce) package Stove Top stuffing mix (turkey or chicken)
5 tablespoons margarine
2 cups water
1/2 cup onion, chopped
1/2 cup celery, chopped
4 ounces mushrooms, sliced
4 ounces roasted and peeled chestnuts

Steps:

  • Melt 2 tablespoons of butter in a saucepan.
  • Add the onion and celery and saute over medium heat until tender, 5-6 minutes.
  • Add the chestnuts and mushrooms and saute for 2-3 minutes.
  • Add the water and remaining margarine, bring to a boil.
  • Stir in the bag of stuffing and mix well.
  • Cover, remove from heat and let stand 5 minutes.

Nutrition Facts : Calories 242.2, Fat 10.8, SaturatedFat 1.9, Cholesterol 0.3, Sodium 571.6, Carbohydrate 32.3, Fiber 1.4, Sugar 3.4, Protein 4.3

TURKEY CUTLETS WITH MUSHROOM AND WATER CHESTNUT STUFFING AND PAN GRAVY



Turkey Cutlets with Mushroom and Water Chestnut Stuffing and Pan Gravy image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 13

6 slices marble rye bread
4 tablespoons softened butter, divided
2 1/2 pounds turkey breast cutlets
Salt and pepper
3 teaspoons poultry seasoning, divided, plus 1 teaspoon
4 tablespoons extra-virgin olive oil, divided
2 tablespoons all-purpose flour
1 quart turkey broth (recommended: College Inn brand) or chicken stock (recommended: Kitchen Basics) in a re-sealable paper box
1 pound mushrooms, chopped
2 ribs celery, from the heart, chopped with leafy green tops
1 cup water chestnuts, 1 small can, drained, chopped
3 scallions, chopped
2 tablespoons fresh parsley leaves, chopped

Steps:

  • Turn on broiler to high and toast the bread on both sides. Butter the toasted bread liberally with softened butter. Set aside. Switch oven to bake and preheat to 375 degrees F.
  • Season the turkey cutlets with salt, pepper and 2 teaspoons poultry seasoning - just eyeball it. In a large skillet, brown turkey cutlets on each side over medium high heat in 2 tablespoons extra-virgin olive oil. Transfer the cutlets to a shallow baking dish and add 1 cup broth to keep meat moist. Transfer cutlets to oven, loosely tented with foil, to continue cooking through. To skillet that you browned the cutlets in, add 2 tablespoons butter and melt it over medium heat. Add flour to butter and cook a minute or two more. Whisk in about 2 cups turkey broth or chicken stock and allow it to thicken up, 5 minutes. Season the gravy with salt and pepper and poultry seasoning, to your taste.
  • Preheat a second skillet, over medium high heat and 2 tablespoons of extra-virgin olive oil, 2 turns of the pan. Add chopped mushrooms and brown 5 minutes, stirring frequently. Season mushrooms with salt and pepper. Add celery and water chestnuts as you get them chopped. Continue to cook until veggies are all tender, another 5 minutes. Add scallions, 1 teaspoon poultry seasoning and the parsley. Cut bread into cubes and add. Moisten stuffing with 1 cup broth or stock. Transfer to a serving dish. Use an ice cream scoop to portion out the stuffing at the table. Top mounds of stuffing with turkey cutlets and gravy, serve with sugar snap peas and brown rice or other vegetable side dishes of your choice.

MUSHROOM AND WATER CHESTNUT STUFFING



Mushroom and Water Chestnut Stuffing image

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Provided by ChefJerm

Categories     Side Dish

Time 40m

Yield 6

Number Of Ingredients 9

6 slices Marble rye bread
2 tablespoons EVOO
1 pound Mushroom chopped
2 ribs Celery from the heart with leafy green tops
1 can Water chestnuts chopped
3 Scallion chopped
1 teaspoon Poultry seasoning
2 tablespoons Fresh parsley chopped
1 cup Turkey or chicken broth

Steps:

  • Preheat skillet over medium high heat with 2 tbsp EVOO. Add chopped mushrooms and brown 5 miinutes stirring frequently. Add salt and pepper to taste. Add celery and water chestnuts and continue to cook until veggies are tender about 5 minutes. Add scallions, poultry seasonings and parsley. Cut bread into cubes and add to skillet. Moisten stuffing with 1 cup broth.

Nutrition Facts : Calories 231 calories, Fat 7.05663541666667 g, Carbohydrate 28.6141229166667 g, Cholesterol 24.2666666666667 mg, Fiber 2.80343754952153 g, Protein 14.0574354166667 g, SaturatedFat 1.23468333333333 g, ServingSize 1 1 Serving (189g), Sodium 227.540833333333 mg, Sugar 25.8106853671451 g, TransFat 0.600072291666667 g

TURKEY CUTLETS WITH MUSHROOM AND WATER CHESTNUT STUFFING AND PAN GRAVY



Turkey Cutlets with Mushroom and Water Chestnut Stuffing and Pan Gravy image

From the Great Big Food Show

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 15

6 slices marble rye bread
4 tablespoons softened butter, divided
2 1/2 pounds turkey breast cutlets
Salt and pepper
3 teaspoons poultry seasoning, divided
4 tablespoons extra-virgin olive oil, divided
2 tablespoons flour
1 quart turkey broth (recommended: College Inn brand) or, chicken stock (recommended: Kitchen Basics in a re-sealable paper box)
1 pound button mushrooms, chopped
2 ribs celery, from the heart, chopped with leafy green tops
1 cup water chestnuts, 1 small can, drained, chopped
1/2 red bell pepper, seeded and chopped
3 scallions, chopped
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped flat leaf parsley

Steps:

  • Turn the broiler to high and toast the bread on both sides. Butter the toasted bread liberally with softened butter. Switch oven to bake and preheat to 375 degrees F.
  • Season the turkey cutlets with salt, pepper and 2 teaspoons poultry seasoning - just eyeball it. In a large skillet, brown turkey cutlets on each side over medium-high heat in 2 tablespoons extra-virgin olive oil. Transfer the cutlets to a shallow baking dish and add 1 cup broth to keep meat moist. Transfer cutlets to oven, loosely tented with foil, to continue cooking through. To skillet that you browned the cutlets in, add 2 tablespoons butter and melt it over medium heat. Add flour to butter and cook a minute or two more. Whisk in about 2 cups turkey broth or chicken stock and allow it to thicken up, 5 minutes. Season the gravy with salt and pepper and poultry seasoning, to your taste.
  • Preheat a second skillet, over medium high heat and 2 tablespoons of extra-virgin olive oil, 2 turns of the pan. Add chopped mushrooms and brown 5 minutes, stirring frequently. Season mushrooms with salt and pepper. Add celery, water chestnuts and bell pepper as you get them chopped. Continue to cook until veggies are all tender, another 5 minutes. Add scallions and herbs. Cut bread into cubes and add. Moisten stuffing with 1 cup broth or stock. Transfer to a serving dish. Use an ice cream scoop to portion out the stuffing at the table. Top mounds of stuffing with turkey cutlets and gravy, serve with sugar snap peas and brown rice or other vegetable side dishes of your choice.

MUSHROOM & CHESTNUT STUFFING



Mushroom & Chestnut Stuffing image

This is my ultimate stuffing recipe, perfect for the Christmas turkey! The chestnuts add that little something extra for the festive season.

Provided by MissMandie

Categories     European

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 cups chestnuts, roasted and chopped
1 1/2 cups mushrooms, chopped
1 1/2 cups butter
1 onion, chopped
3 garlic cloves, minced
1 teaspoon sage
1 teaspoon rosemary
1 teaspoon thyme
1/4 teaspoon pepper
1/4 teaspoon salt
1 1/2 cups chicken broth (2 cubes chicken stock & approx. 400mL water)
1 loaf day-old bread, cubed
1 egg, lightly beaten
1/4 cup milk

Steps:

  • To roast the chestnuts, cut an X on the flat side of each chestnut and bake 15 to 20 minutes at 190C oven. Let cool for 10 minutes and then peel and chop.
  • In a large pot over low heat, heat the butter then add onions. Sauté for about 3 minutes or until soft. Meanwhile lightly grind sage, rosemary, thyme and pepper together.
  • Stir in minced garlic, chestnuts, mushroom, herbs and spice mix and sauté for a further 4-5 minutes.
  • Beat egg and milk together and pour over cubed bread.
  • Drizzle bread with warm broth and toss to ensure even coverage.
  • Toss through cooked mixture gentle with your hands to coat everything well.
  • Set aside to cool.
  • Spoon some stuffing loosely in neck cavity, pull neck skin over stuffing and fasten to turkey's back with a short skewer. Loosely spoon stuffing into body cavity, tuck the legs under the band of skin that crosses the tail or reset the legs into the leg clamp. Or tie the legs to the tail with kitchen string. Twist the wing tips under the back.

ROASTED CHESTNUT AND MUSHROOM STUFFING



Roasted Chestnut and Mushroom Stuffing image

So delicious for your Holiday turkey dinner!! Always remember to use a knife to score the inner skin of each chestnut with an "x" before cooking, they contain moisture and wll explode if not properly prepared. Found this recipe in the Saltscapes magazine -

Provided by Chef mariajane

Categories     < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/3 cup butter
1 cup onion, diced
2 stalks celery, diced
2 cups mushrooms, sliced (portobello or button)
2 cups chestnuts, roasted, diced
1 potato, medium, grated
1 carrot, medium, grated
6 cups multigrain bread, cubed, day-old
1 tablespoon summer savory
1 tablespoon dried parsley
1 tablespoon dried sage
1/2 cup vegetable stock

Steps:

  • Melt butter in a large skillet; sauté onion and celery until soft. Add mushrooms and chestnuts and continue to sauté until mushroom are slightly crisp. Add potato and carrot until heated through.
  • Place bread in a large bowl. Add mushroom mixture and spices; mix well. Add vegetable stock and stir.
  • Spoon mixture into a loaf pan and bake at 375F for 35-40 minutes. Allow to cool then slice and serve with your Holiday dinner.

Nutrition Facts : Calories 143.5, Fat 10.5, SaturatedFat 6.6, Cholesterol 27.1, Sodium 113.4, Carbohydrate 11.7, Fiber 2.5, Sugar 2.6, Protein 2.2

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